Aimee Fortney's Quick and Easy Pumpkin and Apple Jam - WSMV Channel 4

Aimee Fortney's Quick and Easy Pumpkin and Apple Jam

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I love pumpkin butter, but don't love the all-day factor for making it.

I took the method I used to make my five-minute stove-top jam and make a pumpkin-apple jam (or you can call it butter) in under half an hour.

This recipe can be easily doubled or tripled! Enjoy on ice cream, toast, sandwiches ... you name it!

Come see me at the Healthy 4 Life Expo's Cooking Stage on Saturday and Sunday at 11 a.m.

  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup apple juice
  • 1/3 to 1/2 cup brown sugar (you can add more, if you want it sweeter)
  • 1 teaspoon pumpkin pie spice
  • 1 Tablespoon bourbon (I used Jim Beam Black, Double Aged)

In a sauce pan, whisk together pumpkin, juice, brown sugar (you can add more if you want it sweeter) and spices. Bring to a boil, then simmer for 15 to 20 minutes. Ready to eat now, or remove from heat and allow to cool completely, then add the bourbon (add 2 tablespoons if you double the recipe and about 1 if you make a small batch). The alcohol just allows the mixture to not spoil quickly, but can be omitted. Pour into jars, then refrigerate.

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